Thyme-Crusted Buttery Halibut with Parsley Sauce
- ACTIVE: 15 MIN
- TOTAL TIME:
- SERVINGS: 4
When he can find them, Larry Stone makes this simple dish with halibut cheeks, an inexpensive part of the fish that's especially luscious. Pieces of fillet work well, too. Coating the fish in Wondra flour, which is very finely milled, gives it a crisp, buttery crust.
- 1 cup parsley leaves
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped shallot
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- Salt and freshly ground pepper
- 1/4 cup Wondra flour
- 1 tablespoon plus 1 teaspoon thyme leaves
- 1 1/2 pounds skinless halibut fillet, cut into 8 pieces
- 2 tablespoons unsalted butter
- In a mini food processor, combine the parsley with the olive oil, shallot and lemon juice and process to a coarse puree. Season with salt and pepper.
- In a shallow bowl, mix the flour with 1 teaspoon of salt and 1/2 teaspoon of pepper. Press 1 tablespoon of the thyme leaves onto the halibut and dredge in the flour, shaking off the excess.
- In a large nonstick skillet, melt the butter. When the foam subsides, add the halibut pieces and cook over moderately high heat, turning once, until golden brown and just cooked, about 3 minutes per side. Reduce the heat to moderate if the fish is getting too dark. Transfer the halibut to plates and sprinkle with the remaining 1 teaspoon of thyme leaves. Serve with the parsley sauce.
The ideal wine match: the minerally Evening Land La Source Chardonnay from the Seven Springs Vineyard in Oregon. For an easier-to-find alternative, try another good Oregon Chardonnay.